Preheat oven 350. Spray one Torte Pan with cooking
spray. Place an 8 inch circle of Parchment paper
over the center of pan.
Zest lemons to measure 1/4 cup.
Combine cake mix, sour cream, egg, and 1 tbsp of
zest. Whisk 1 minute, pour into pan, and bake 10-
12 minutes.
Juice the zested lemons to make 2/3 cup. Save the
rest of the lemons for garnish.
Remove pan from oven and cool for 3 minutes on
cooling rack. Invert cake onto cooling rack,
remove the parchment paper and cool 10 minutes.
Make glaze by combining 2 tbsp of powder sugar
with 2 tbsp of juice. Microwave on HIGH for 20
seconds.
Transfer cake to serving platter and brush with
glaze.
For filling, combine pudding mix, milk, 1/2 tbsp
zest, and 1/4 cup juice; whisk until smooth. Fold
in 1 cup of whipped topping until very thick; set
aside.
For topping, whisk cream cheese, 2 tbsp of zest
and 1/4 cup of juice until smooth. Slowly add 1
cup of powdered sugar until smooth. Fold in
remaining whipped topping.
Spread filling into well of cake. Spread topping
over filling. Garnish with lemons.
Originally Submitted
1/21/2011
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